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Dark Chocolate Coffee Cheesecake

moka coffee pot
This vegan cheesecake combines dark chocolate and strong coffee into a smooth, dreamy dessert with zero animal products and maximum attitude.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 350 kcal

Ingredients
  

Crust:

  • 1½ cups vegan chocolate cookie crumbs
  • ¼ cup melted coconut oil
  • 2 tbsp maple syrup

Filling:

  • 1½ cups raw cashews soaked 4 hours or overnight
  • ½ cup strong brewed espresso cooled
  • ¾ cup melted vegan dark chocolate
  • ⅓ cup maple syrup
  • ¼ cup full-fat coconut milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Pinch of salt

  • Topping optional but highly recommended:
  • Extra shaved dark chocolate or espresso powder

Instructions
 

  • Preheat oven to 325°F. Line the base of your springform pan with parchment. Because cheesecake deserves luxury too.
  • Mix cookie crumbs, melted coconut oil, and maple syrup. Press firmly into the pan to form your crust. Chill for 10 minutes.
  • Drain and rinse cashews. Blend them with espresso, coconut milk, maple syrup, lemon juice, vanilla, and salt until super smooth.
  • Add melted dark chocolate to the blender and mix again. Don’t lick the blade. Yes, it’s tempting.
  • Pour the filling over the crust and smooth it out. Tap the pan to release air bubbles (or stress).
  • Bake for 55–60 minutes until the center barely jiggles. Cool for 30 minutes, then chill in the fridge for at least 4 hours.
  • Garnish with shaved chocolate or a dusting of espresso powder before serving.
  • Slice, serve, and ignore anyone who asks if it's "real" cheesecake.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 24g
  • Saturated Fat: 11g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g

🌱 Vitamins and Minerals (Per Serving)

  • Iron: 15%
  • Magnesium: 10%
  • Calcium: 6%
  • Folate: 5%
  • Potassium: 8%

💡 Additional Notes / Tips

  • Soak your cashews longer for ultra-smooth filling (unlike your skincare routine, this one actually delivers).
  • Use espresso, not regular coffee—flavor matters, darling.
  • Add 1 tbsp cocoa powder to the filling for a deeper chocolate vibe.
  • Store leftovers in the fridge for 5 days or freeze slices for future heartbreaks or celebrations.
  • Pair it with iced coffee, or eat it straight from the pan in fluffy socks. Chef’s choice.